A CONTRIBUTION TO DESCRIBE THE STRUCTURE FORMATION BEHAVIOR OF MILK DURING RENNETING .1. MEASUREMENTS AND CALCULATIONS

The aim of the present study was to estimate the structure formation b ehaviour of the casein micelles during rennet induced milk coagulation by means of viscosity measurements (inline/online) using the rheomete r system Paar Physica Rheoswing(R) RSD 1-1. Characteristic parameters can be derived describing the technological quality of the milk during renneting. A method is given to divide the whole process of rennet co agulation into five stages of which the first three are of technologic al interest. The coefficients of each stage characterize the specific aggregation activity and are a measure for the technological quality o f the system milk-rennet. Using the measuring system mentioned above o ne is enabled to estimate the rennetability of milk by a fast laborato ry method and to set the optimum parameters for the cheese manufacture .